Roasted Butternut Squash Soup

This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling. Freezable too!

Serves: 4

Ingredients

2 Tbl olive oil

1 large or 2-3 small onions or shallots, roughly chopped

2 large garlic cloves, chopped (optional)

6-8 cups low-salt chicken or vegetable stock or broth

1 large butternut squash, peeled and cut into 2-inch cubes

1 large acorn or 2 small delicata squash, peeled and cut into 2-inch cubes

1 1/2 teaspoons fresh thyme, minced, or 1/2 tsp dried

3 teaspoons fresh sage, minced, 1 1/4 tsp dried

Directions

Toss the cubes of squash with olive oil, salt and pepper, onion and garlic. Roast at 425 in the oven til soft and caramelized, 35-45 minutes. (Stir it around occasionally, so you get nicely browned edges). NOTE: You could also skip the step of peeling and cubing the squash. and just halve the squashes, season with salt and pepper, rub with the oil, and roast them cut sides down with the onion and garlic. You might not have as much surface area to caramelize, but it saves a bit of time!

Working in batches, purée the roasted veggies in a blender or food processor with enough broth to cover, along with a good pinch of the sage and thyme. (Or, use an immersion blender). Add each batch to a large pot or bowl.

When you’re done puréeing, add more broth to create the desired consistency (I like it nice and thick), and season the whole batch with more salt, pepper, sage, and thyme to taste.

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